Zongzi Love Dragon Boat Festival-----[Candied Dates and Ox Horn Zongzi]

Overview

The last batch of rice dumplings for the Dragon Boat Festival is finally finished! I originally planned to make some yellow rice dumplings and sago crystal rice dumplings, but the storage capacity of the refrigerator is limited. I will make them after I finish eating them. I left two handfuls of rice dumpling leaves so that when I want to eat them, I can make rice dumplings and eat them even if it is not the Dragon Boat Festival. In the past few days, I have made four kinds of rice dumplings, two sweet and two salty, which satisfy the stomachs of the two foodies in the family. For me, my favorite is the clear water rice dumpling. It does not contain any ingredients and is just made with glutinous rice. I love eating it. I gave some to my friends and kept the remaining ones in the freezer. Whenever I want to eat them, I can take them out and steam them before eating. Zongzi are delicious, but don’t eat too much, as eating too much will hurt your stomach.

Tags

• staple food
• home cooking
• children
• festival customs
• traditional food
• dragon boat festival
• zongzi
• candied dates
• cotton thread
• glutinous rice
• zong leaves
• water

Ingredients

Steps

1. 1 Prepare the raw materials, wash the glutinous rice in advance and soak it (at least 4 hours), wash the fresh rice dumpling leaves (I bought vacuum-packed rice dumpling leaves, which have been processed, just wash them);

   

2. 2 Take a rice dumpling leaf and roll it into a funnel shape starting from the middle;

   

3. 3 Add a little glutinous rice and a candied date;

   

4. 4 Add glutinous rice on top and press it tightly with a spoon;

   

5. 5 Cover the glutinous rice with the leaf tip to the left first, then cover the petiole with the rice dumpling leaves to the right, forming a triangle shape at the top;

   

6. 6 Tie it up with cotton thread;

   

7. 7 Wrap all the rice dumplings;

   

8. 8 Put the rice dumplings into the pressure cooker and add water to cover the rice dumplings;

   

9. 9 Cover the lid and bring to a boil over medium-high heat, then turn to medium-low heat and turn off the heat after 40 minutes;

   

10. 10 After it deflates naturally, you can open the lid and eat the rice dumplings!